1 egg white

2 teaspoons water

3 tablespoons sugar

¾ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

5 cups spoon-sized shredded wheat squares

1 ½ cups unsalted dry roasted peanuts

Preheat oven to 250°.  Combine egg white and water; stir in sugar, cinnamon, nutmeg and ginger.  Beat until frothy.  Mix cereal and nuts in a 9×13-inch baking pan.  Add egg white mixture; toss to coat.  Bake for 15 minutes.  Cool 5 minutes.  Remove from pan; cool completely.